GREEN BEAN AND LEMON DILL SOUFFLé (GLUTEN-FREE)

Green Bean and Lemon Dill Soufflé (Gluten-Free) image

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

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olive oil, for greasing
1 1/2 lbs green beans, trimmed and cut in half
1/2 cup dill weed, stems removed
4 eggs, separated
4 tablespoons butter
1/3 cup gluten-free flour or 1/3 cup rice flour
1 1/2 cups milk (I used flaxseed milk) or 1 1/2 cups nondairy milk (I used flaxseed milk)
1/4 teaspoon salt
pepper
2 tablespoons lemon juice
1 teaspoon lemon zest (from one lemon)
3 tablespoons parmesan cheese, grated
1/2 teaspoon salt

Steps:

Preheat the oven to 400°F/200°C Spray a soufflé dish with olive oil.
Cook the green beans in boiling water for 5 minutes. Drain.
Purée the beans and dill in a food processor or blender. Add egg yolks and blend.
In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk.
Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper.
In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest.
In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture.
Transfer into the greased souffle dish and bake for 20 minutes.
Lower the oven temperature to 350°F/180°C and bake for an additional 5 minutes.
Infuse love and serve immediately.